Lemon Cream Pie Mini Muffins

  • U Serves 24 People
  • P Prep: 00:10
  • P Cook: 00:11
Lemon Cream Pie Mini Muffins

Nutritional Facts

per 1 serving size (Recipe makes 24 servings)


Amount Per Serving


Calories 37

Calories from Fat 15


% Daily Values*


Total Fat 1.64

2.52%


Saturated Fat 0.19

0.95%


Polyunsaturated Fat 0.02


Monounsaturated Fat 0.03


Cholesterol 0.94

0.31%


Sodium 38.45

1.60%


Potassium 12.37


Total Carbohydrate 3.19

1.06%


Dietary Fiber 1.36

5.44%


Sugars 0.70


Protein 3.17


Vitamin A 0.05%

Vitamin C 0.06%


Calcium 2.51%

Iron 1.45%


* Nutritional Values are estimated and may vary

³ Description

Moist and dangerously poppable!

² Ingredients

   

q Directions

To make the muffins, preheat the oven at 350F. Then grind 1/4 cup raw old fashioned rolls oats into a flour. Then add 1/2 cup almond meal, 2 tbsp coconut flour, 1/2 scoop vanilla whey protein, 1/4 cup plain Greek yogurt, 2 tbsp unsweetened almond milk, 6 tbsp unsweetened applesauce, 4 egg whites, 2 stevia packets, 1/2 tsp baking powder, 40 lemon stevia drops, 1 tsp lemon extract (not the vanilla, as listed), 1 tsp butter extract (not the vanilla, as listed), and 1/2 tsp vanilla extract. Blend again. Pour into a sprayed mini muffin pan, forming 24 muffins. Slice 1 lemon cream quest bar into 24 pieces and place one piece in the center of each muffin. Bake at 350F for 11-13 minutes.

For the lemon cream icing, mix 1/2 cup plain Greek yogurt, 3/4 tsp vanilla extract, and 30-40 lemon stevia drops. Top the muffins.

Recipe Provided by @pbeechie

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